Published in
Elsevier, Food Research International, (102), p. 759-767
DOI: 10.1016/j.foodres.2017.09.071
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Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum
Journal article published in 2017 by
Thais C. Brito-Oliveira,
Marina Bispo,
Izabel C. F. Moraes,
Osvaldo H. Campanella,
Samantha C. Pinho 
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